Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes

More potatoes!! This will be the second potato recipe I’ve posted this week that pretty much doesn’t even count as a vegetable serving. Oh well. I was inspired to make these Roasted Garlic Mashed Potatoes after having them at a steakhouse and falling in loooove. They’re my favorite mashed potatoes and you HAVE to try them. If you’ve never roasted garlic before you must do so as soon as humanly possible. Check out this little tutorial I wrote on roasting garlic to find out how.

If you follow me on Twitter or Facebook you may have noticed this was a pretty fantastic week for me and not just because I indulged in all sorts of crazy good potatoes. It was good because I FINISHED CULINARY SCHOOL. I now have my bachelor’s degree and my culinary degree and am DONE with school! YAY!! It was also fantastic because Amazon and Barnes & Noble released my book early!! It’s now available for purchase at both those stores and should soon be available at Anthropologie too! Annnnnd in order to celebrate all this goodness Jared and I are taking a weekend getaway trip to Sedona! Excuse me while I go faint with joy at how awesome my life has been lately. I’d love to hear any good news you guys have to share so we can all celebrate together!

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Roasted Garlic Mashed Potatoes

Yield: 4 servings

Ingredients:

2 pounds russet potatoes, peeled and quartered
1 large head garlic, roasted, cloves removed from skins
4 tablespoons butter
4 tablespoons sour cream
1/2 cup half-and-half or milk
Salt and freshly ground black pepper
Chopped fresh chives, for garnish, optional

Directions:

Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain.

Meanwhile, heat the butter, sour cream, and half-and-half in a small saucepan until the butter is melted and the mixture is warm.

Press the potatoes and roasted garlic cloves through a potato ricer or food mill or or mash with a potato masher. Stir in the butter, sour cream, and milk. Season to taste with salt and pepper. Garnish with chives, if desired, and serve.

Recipe by Tessa of Handle the Heat

   

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10 Responses to “Roasted Garlic Mashed Potatoes”

  1. #
    1
    Tracey — May 10, 2013 at 4:44 am

    Roasted garlic is the best, especially when combined with mashed potatoes! Congratulations on all of your wonderful accomplishments, enjoy your weekend away – you deserve it :)

  2. #
    2
    Tieghan — May 10, 2013 at 5:03 am

    CONGRATS girl!! You deserve a whole two weeks away!!! I am so heading ove to amazon to buy you book NOW!

    Oh and these potatoes look so good! Roasted garlic? Yes, please!

  3. #
    3
    Abby @ The Frosted Vegan — May 10, 2013 at 6:34 am

    Ahh congrats!! How exciting! Enjoy your time away : )

  4. #
    4
    Rachel @ Baked by Rachel — May 10, 2013 at 12:18 pm

    The second I saw this I immediately began craving mashed potatoes. Eek! And yay congrats on school and the book release!

  5. #
    5
    Diane (createdbydiane) — May 10, 2013 at 11:00 pm

    Congrats on graduating, and Way to GO on the book, can’t wait to get a copy. Have a fantastic weekend!

  6. #
    6
    Rachel @ Bakerita — May 11, 2013 at 10:23 pm

    This looks amazing!! I love roasted garlic…I always have it on hand, and I put it in everything! So heavenly.

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    7
    claire @ the realistic nutritionist — May 12, 2013 at 4:20 pm

    I just love mashed potatoes!!!

  8. #
    8
    Alice — May 19, 2013 at 2:17 pm

    I’m newly married and learning to cook well, I made mashed potatoes for the first time ever using this recipe and they were fantastic! Thank you for the recipe, your website is proving to be very helpful to me.

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    9
    Michelle — December 10, 2013 at 9:43 am

    About how many medium potatoes do you guess would equal two pounds?

    • Tessa replied: — December 15th, 2013 @ 9:43 am

      About 6 to 8

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